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Photo of Chicken, vegetable and tortellini soup by WW

Chicken, vegetable and tortellini soup

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
This hearty one-pot meal is our version of that perennial family favourite - chicken noodle soup.

Ingredients

Olive oil

2 tsp

Brown onion

1 medium, (finely chopped)

Celery

2 stick(s), (stalks, finely chopped)

Carrot(s)

1 small, (finely chopped)

Garlic

2 clove(s), (cloves, crushed)

Chicken stock

4 cup(s), (1L)

Fresh cooked spinach and ricotta tortellini or ravioli

375 g, fresh variety (not boiled)

Cooked skinless chicken breast

180 g, finely shredded

English spinach

1 bunch(es), (trimmed, washed, leaves shredded)

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add onion, celery and carrot and cook, stirring, for 3–5 minutes or until onion is softened. Add the garlic and cook, stirring, for 1 minute.
  2. Add the stock and 1 cup (250ml) water and bring to the boil. Reduce heat, cover and simmer for 5 minutes.
  3. Add the tortellini and simmer, uncovered, for 5–6 minutes, or until tortellini float to the surface and are just tender. Add the chicken and spinach and cook for 1 minute or until spinach is just wilted. Season with salt and freshly ground black pepper.
  4. Ladle soup into warmed bowls. Serve.

Notes

SERVING SUGGESTION: Serve with wholegrain bread (35g slice per serve).

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